Premium
Effect of drying process on lemon verbena ( Lippia citrodora Kunth) aroma and infusion sensory quality
Author(s) -
Infante Rodrigo,
Rubio Pia,
Contador Loreto,
Moreno Violeta
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02105.x
Subject(s) - aroma , lippia , taste , food science , organoleptic , chemistry , horticulture , traditional medicine , essential oil , biology , medicine
Summary Lemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions prepared with fresh leaves, dried leaves at 30 °C and 60 °C. Infusion aroma and taste was determined through a trained sensory panel and an electronic nose (e‐nose). Infusion acceptability was evaluated through a consumer test. All drying treatments on day 0 were grouped together regarding the e‐nose determination. ‘Floral’ descriptors were related to leaves not submitted to store. When the leaves were stored for 30 days, aroma attributes were lost. Differences on the infusion acceptability were ascribable to the drying method. Infusions prepared with fresh leaves showed the highest acceptability. E‐nose could be used as a reliable tool for characterising the quality of aromatic herbs.